Method for preparing rice protein powder

A technology for rice protein powder and rice grains, applied in the field of protein powder, can solve the problems of imperfect extraction method, low protein content, limited application, etc., and achieve the effects of stable, safe and reliable process, stable product quality and good water solubility.

Inactive Publication Date: 2015-03-25
PANJIN HETIAN FOOD
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Problems solved by technology

Although the amount and demand of rice protein are increasing day by day, its application in the food industry is very limited, mainly because its extraction method is not perfect, which leads to the protein content in protein powder is not very high, generally only up to 60%~ 65%

Method used

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  • Method for preparing rice protein powder

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Embodiment Construction

[0037] like figure 1 As shown, the present invention provides a preparation method of rice protein powder, comprising the following steps:

[0038] Throwing rice: The broken rice that has passed the inspection is injected into the rice soaking tank, and the injection volume is five tons. In the process of throwing rice, it is also necessary to remove impurities from the broken rice, including the following steps:

[0039] Stone removal: The light chaff shell and heavy gravel in the material are separated by a grading stone remover;

[0040] Color sorting: remove all white, immature and heterochromatic grains through the color sorter;

[0041] Iron removal: use a pipe iron remover or a magnetic rod to remove the fine iron filings in the material;

[0042] Sand removal: Use a sand remover to remove the fine sand particles in the slurry.

[0043] Soaking: Fill the rice soaking pot with water and soak for at least 120min;

[0044] Refining: The soaked broken rice is pulverize...

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Abstract

The invention provides a method for preparing rice protein powder. The main steps of the preparation method comprise slurry mixing, liquefying, slag removing, first washing, degreasing, second enzymolysis, first separating, second washing, second separating, drying and crushing. In the step of slurry mixing, a sodium carbonate solution is added as a protective agent and an activator of amylase, and alpha-amylase with an enzyme amount of 10 U / g and a calcium chloride solution with a concentration of 0.15% are added. In the step of liquefying, feed liquid discharges from an injection liquefier in a controlled temperature range of 105 DEG C to 108 DEG C and flows into a laminar flow tank for heat preservation at 97 DEG C for 90 minutes to complete a first alpha-amylase hydrolyzation. In the step of the second enzymolysis, a composite plant hydrolase with an enzyme amount of 6000 U / g is added into rice dreg liquid at the pH ranging from 4.2 to 4.5 and is subjected to enzymolysis for 1.5-2.5 hours till the content of the rice protein reaching more than 80%. The rice protein powder prepared in the present invention is edible directly and can replenish the human nutrition to effectively meet the human need of amino acid. Moreover, such rice protein powder is able to be used as a raw material for producing skin-care products and cosmetics.

Description

technical field [0001] The present invention relates to a kind of protein powder, especially a kind of preparation method of rice protein powder. Background technique [0002] At present, there are many studies on rice protein, and the application of rice protein is becoming more and more extensive, such as the production of rice protein powder, hydrolyzed rice protein, rice modified protein, high value-added peptides, bioactive peptides and resistant proteins; A variety of food additives, such as mixed drinks, pudding, ice cream, baby food and other additives. Rice protein not only has unique nutritional functions, but also has health care functions such as reducing serum cholesterol content. Although the amount and demand of rice protein are increasing day by day, its application in the food industry is very limited, mainly because its extraction method is not perfect, so the protein content in protein powder is not very high, generally only 60%~ 65%. SUMMARY OF THE IN...

Claims

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Application Information

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IPC IPC(8): A23J1/12
Inventor 任洪江张小青朱成华陈宝华刘振伶
Owner PANJIN HETIAN FOOD
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